Colourplaysavitalroleintheperceptionoffood,andfood scientistsnotethatitismoreimportantthanthetextureand flavouroffood.
Thatiswhyfoodformulationscientistsoftenaddfood colouringtoenhanceitsoverallappeal,forsomecolouris lostduringprocessing.
Thesubstancesusedtocolourfoodcanbenatural compounds,syntheticdyes,orcompleteextractsofherbsor foodaddedtoimpartcolour.
Theuseoffoodcolouringisnothingnewtomankind.Ithas beeninusesincethehistorictimes.Substanceslike pomegranates,saffron,turmericandpaprikawereusedfor thispurpose.
AccordingtoRymbaiet.al,naturalfoodcolours, alsocalledbiocoloursarethoseagentsthathave apropertyofimpartingcolourtofood.
Theyareobtainedprimarilyfromplants,although somehavebeenextractedfromalgae,insects andanimals.[1]
Naturalfoodcoloursarepreferredtosynthetic foodcolouringssincetheycanimpartasmuch colourassyntheticcolour,aresaferandcontribute functionalpropertiestofood.[2]
Anthocyanins(E163)-Occurringnaturallyinblackberries,blueberries,blackgrapes, strawberriesandredcabbage,theyimpartred,purpleanddeepbluecolourstofood.The colourtheyimpartdependsonthepHofthefood,withredbeingacidictobluebeingbasic. Theyarewater-solubleandusedinjams,confectioneryandbeverages.Theyhavethe advantageofbeingrichinantioxidants,thataidincell-defencemechanism.
Betalains(E162)–Itimpartsaredorpinkcolour.Itisrelativelysensitivetolight,heatand oxygenandisthereforeusedforfrozen,driedfoodandproductswithashortershelflife.The mostcommonsourceofbetalainsisbeetroot.Othersourcesofbetalainsthatareexplored includecactuspearjuice,thatcanremainstablefrompH3to7.Betalainsextractedfrom cactuspearjuicepossessantioxidantproperties.In-vitrostudiesshowthattheyhavea potentialtopreventcancerandcardio-vasculardisease.[3].
Carmine(E120)-Derivedfromthefemalecochinealextract,itgivesabrightredcolour.Itis relativelystabletolight,heatandoxygenbutunstableinpH.Itisusedtocolourmeat, strawberryandcranberry-flavouredproductsandalcoholicbeverages.[1,3].
Carotenoids(E160,E161)-Carotenoidsarenotonlywidelyusedinfoodbutarealsogaining importanceincosmetic,pharmaceuticalandnutraceuticalsectors.Theyareusedtocolour foodwithhighfattyacidcontent. Theynaturallyoccurincarrotsasbeta-carotene.BetacarotenecanalsobeextractedfromafungusnamedBlakesleatrispora.Astaxanthinis derivedfromanimalsources.Othersourcesofcarotenoidsareannattoandsaffron.They impartyellow,orangeandredcolours.[3]
Curcumin(E100)-Itisayellowpigmentfoundinturmeric,whichisthemostcommon colouringagent.Itisrenownedforitsmedicinalproperties.[1,3].
Riboflavin(E101)-Riboflavingivesayellow-orangecolourtovitaminsupplements.Itisused asafortifyingagentincerealsanddairyproducts.
Carbon-black(E153)–Itisformedbycarbonizingvegetablesandisusedtocolourcheese, jams,jellies,marmaladesintheEUandothercountries.
Caramel(E150)-Caramelisobtainedbyheatingofcarbohydrateswithanalkalioracid
andinsometypes,ammoniumorsulphiteorbothareadded.Theyareavailableinfour types,withTypeIbeingthelightesttoTypeIVbeingthedarkestshade.TypeIViscommonly usedinsoftdrinks.[3]
Areviewofusinghibiscusasanaturalfoodcolour,itsextractiontechniquesandencapsulationof thepigmenttoprolongitsshelflife.[4].
Usingbeta-cyaninsextractedfromGomphrenaglobosaflowerstocolourcookies.Theyhavea potentialtoreplaceartificialpinkcolour.[5].
Usingmicrobialpigmentsasanaturalcolouringagent,explorationoftheirbiologicalproperties, andapplicationsinthepharmaceuticalindustry.[6]
Extractionofcarotenoidsfrompapaya-Theextractionprocesswasassistedbyultrasound,which couldbeusedasacolourantforsausages.[7]
Phycocyaninfromspirulina-Phycocyaninimpartsabluecolourtofoodandbeverages.The colourcanbeextractedfromspirulinain3hoursatroomtemperature.[8]
Naturalcolourextractedfromblackteawaste-Thishadahighnumberofantioxidantswhichwas laterusedtocolourjelly.[9]
Otherresearchareasincludetheextractionofanthocyaninsfrompassionfruitandraspberries.[9,
Naturalfoodcolourhasbeengainingmore popularityrecentlyduetoincreasedawareness. Companiesnotethatalthoughthenatural colourisexpensive,itisstillworththeeffort. However,theinstabilityofnaturalcolourposesa challengethatneedstobeaddressed. Innovationsareunderwayinthediscoveryof newfoodcolours.
Wehaveateamofskilledexpertswhohave helpedformulateanewproduct,orreformulate anexistingproductormaketheproduct developmentprocessmoreeconomical.
Ourexpertisealsodealswithmakingafood productmoreattractivebystudiesonsensory andconsumerscience.
